Ingredients
- Shrimp, peeled and deveined: 1 pound
- Avocado: 2 ripe avocados
- Corn kernels, fresh or frozen: 1 cup
- Red onion, finely chopped: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Lime juice: 2 tablespoons
- Mayonnaise: 1/2 cup
- Garlic cloves, minced: 2 cloves
Instructions
- Step 1: Prepare the shrimp. Toss shrimp with olive oil, salt, and pepper. Grill over medium-high heat for 2-3 minutes per side, or until pink and cooked through.
- Step 2: Make the corn salsa. In a bowl, combine corn kernels, chopped red onion, cilantro, and 1 tablespoon of lime juice. Mix well and set aside.
- Step 3: Prepare the creamy garlic sauce. In a small bowl, whisk together mayonnaise, minced garlic, and remaining lime juice. Add a pinch of salt and pepper to taste.
- Step 4: Assemble the bowls. Divide cooked shrimp among bowls. Top with sliced avocado and corn salsa.
- Step 5: Drizzle the creamy garlic sauce over the bowls. Serve immediately.
Notes
- Store leftover components separately in airtight containers in the refrigerator for optimal freshness.
- Gently warm the shrimp in a skillet or microwave before assembling leftover bowls for the best texture.
- Garnish your bowl with a sprinkle of smoked paprika for a touch of smoky flavor that complements the grilled shrimp.
- For extra flavorful shrimp, marinate them in the garlic sauce for 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American